Abstract
Investigations were carried out to use cassava in frozen form to increase the consumption among people. Two popular varieties MU 51 and Kirikavadi were used for the study. Heat treatments of blanching and boiling together with packing materials of Low-density polyethylene (LDPE) and Low-density polyethylene and Nylon (LDPE+N) were tested in completely randomized design. Both varieties had a minimum percentage weight loss during storage. Microbiological study showed that all samples were safe for consumption up to 3 months at freezer storage. Cyanide levels were significantly reduced by boiling before freezing. Variety Kirikavadi had significantly lower cyanide levels than variety MU 51. Quick freezing using a modification in a normal freezer showed superior quality of frozen product compared to those of stored in a normal freezer. Both varieties of cassava after boiling for 15 minutes for softening, can quick freeze and then transfer to a normal freezer to maintain the frozen condition. This method can therefore commercially be recommended to utilize cassava for up to 3 months of storage life. Keywords: Cassava; freezing; quality; storage life DOI: 10.4038/jfa.v1i2.1796 Journal of Food and Agriculture Vol.1(2) 2008 pp.17-29
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